Pinto Beans Curry

Ingredients:

1 cup raw or 1 can cooked kidney/pinto beans

3 tbsp olive oil (or any other oil)

1 tsp cumin seeds

1 whole diced onion

2 cloves fresh grated garlic

1 tbsp fresh grated ginger

1 finely chopped green chilli (optional)

1/2 can diced tomatoes (or 1 diced fresh tomato)

2 tsp salt

1/2 tsp garam masala

1/2 tsp haldi (turmeric)

1/2 tsp paprika

1/2 tsp coriander powder

Handful of freshly chopped coriander

1 Bay Leaf

1 Clove

1 cinnamon stick

Method:




1. If you are using raw pinto beans, soak them overnight.
2.Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker).Add a little salt in the water before you cook.

3. For the masala, in a pan (I use pressure cooker) heat the oil on medium heat. Add the cumin seeds, bay leaf, clove, cinnamon stick.

4. When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
Cook for a 3-5 more minutes.

5. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
Add the tomatoes and fresh coriander.

6. Mash them up and mix well to form the masala.
Cook for 3-5 minutes.

7. Add Tomatoes and cook until oil seperates.

8. Add the cooked pinto beans to the masala. Add 1/2 cup water and bring to a boil.

Check the salt and alter accordingly.

9. Sprinkle cilantro and delicious pinto beans curry is ready. :)